Shana Recipe Reviews (Pg. 1) - Allrecipes.com (13492383)

Buttermilk Pound Cake II

Reviewed: May 28, 2012

Excellent and moist. Followed the suggestions of several reviewers and used 2 teaspoons of vanilla and the zest and juice of one lemon instead of the lemon extract. The lemon really brightened the flavor. Almost overflowed my bundt pan (a standard sized pan) it rose so much during baking. But ended up light in texture. Definitely keeping this recipe. Served it with strawberries macerated with sugar, a bit of lemon juice, and mint. Delicious!

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Peanut Butter Breakfast Bread Pudding

Reviewed: Apr. 8, 2012

Used nutty bread (flax and sunflower seed) and peanut butter with flax seeds too. Deliciously nutty. Almost too sweet, will try cutting back a bit on the sugar.

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Baked Chicken & Brussels Sprouts

Reviewed: Apr. 8, 2012

Just OK. Ended up a bit salty for my taste. Needs something (it's a bit bland).

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1 user found this review helpful

Spicy Bloody Mary Mix

Reviewed: Apr. 8, 2012

Excellent spice. Exactly what I was hoping for. I did use low-sodium vegetable juice instead of just tomato. And I omitted the beef consomme (vegetarian version).

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2 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Jan. 4, 2012

A bit sweet, almost dessert like, but tasty. Will play around with the topping to see if I can cut down on the sugar a bit.

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3 users found this review helpful

Kentucky Biscuits

Reviewed: Jan. 4, 2012

Super easy and nice and flaky. :)

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1 user found this review helpful

Un-Slimy Okra

Reviewed: Dec. 26, 2011

Yum! Nice and light and crunchy.

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1 user found this review helpful

Healing Cabbage Soup

Reviewed: Dec. 26, 2011

Good. Easy. Garlicky and spicy. I used crushed tomatoes since I had no stewed tomatoes. I also used low-sodium chicken broth instead of water and bouillon to cut down on the salt.

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2 users found this review helpful

Turkey Veggie Meatloaf Cups

Reviewed: Aug. 28, 2011

Will definitely be making this again. Grated the zucchini and onion since I don't have a food processor. Also omitted the bell pepper. Next time I will add a touch of seasoned salt and maybe some garlic. But still delicious as is!

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5 users found this review helpful

Blueberry Corn Muffins

Reviewed: Apr. 3, 2011

These turned out delicious! I used frozen blueberries that I had frozen last fall. They were moist and crumbly all at the same time.

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2 users found this review helpful

Colcannon

Reviewed: Feb. 6, 2011

Excellent. Definitely need to try it with kale next time.

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Butternut Squash Soup II

Reviewed: Dec. 6, 2010

I *love* this soup. I do make a couple of changes: *I use vegetable broth so it's vegetarian and olive oil in place of the butter. *I use one sweet potato and one white potato. *I also add 2 Tablespoons of Old Bay seasoning to give it a kick (use less for less kick). *I also blend it with my stick blender so it retains some texture. DELICIOUS!! Especially with some whole grain bread. :)

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1 user found this review helpful

Slow Cooker Beef Barley Soup

Reviewed: Oct. 29, 2010

I halved the recipe for use in my small slow cooker. This turned out as more of a stew than a soup, but I'm OK with that. I couldn't find beef broth without MSG, so I used beef stock instead. I tossed the beef with salt, pepper, and flour before browning, and used a bit of the beef stock to deglaze the skillet instead of water. I also used a regular onion rather than green onions. The beef was very tender and the barley and the carrots didn't get mushy (I don't like mushy carrots) despite the long cooking time. I'll make this again for sure.

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3 users found this review helpful

Mushroom Lentil Barley Stew

Reviewed: Oct. 29, 2010

Very hearty and filling. :) Good flavor. I used 1/2 the amount of black pepper, and might even cut it down a bit more. The summer savory I used ended up leaving bits of woody stems behind. I also used a fresh onion and couldn't find the dried shitake, so I used all fresh mushrooms (a combination of white button and portabellas). Definitely a keeper.

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4 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Oct. 10, 2010

Super easy. I used a bed of large chunks of carrots, celery and onion instead of the foil and stuffed the cavity with a few pieces of each too. No paprika, just salted and peppered the bird inside and out. And I added about 1/2 to 1 cup of liquid (water) in the bottom at the start (my cooker has hot spots). It completely fell apart when I was taking it out of the slow cooker and is tender and moist and delicious! And bonus, I strained the liquid after pulling out the large chunks of veggies and bones and have some delicious ultra-concentrated chicken broth!

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5 users found this review helpful

Ratatouille Bake

Reviewed: Aug. 22, 2010

This is excellent! I made this the first time because I had an obscene amount of eggplant and zucchini from my CSA box. I've since made it several more times. This is an perfect recipe for the end of summer vegetable bounty. I added extra zucchini, garlic and eggplant; mixed in a summer squash with the zucchini; used 3 fresh tomatoes instead of canned; used 8 oz of shredded cheese (about 1 cup); and used fresh ravioli (never frozen). Because the ravioli was fresh, I didn't cook it before putting it in the casserole dish. The liquid from the sauce cooked it just fine. I had some vegetarian friends over for dinner the first time I made this, one of whom hates eggplant, and they both loved it. :)

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2 users found this review helpful

Refreshing Watermelon Salad

Reviewed: Aug. 22, 2010

Good! I really did like the flavors. I used mint rather than cilantro and I'm really glad I did, although definitely watch how much mint as it can overwhelm the salad. I also used a sweet onion.

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4 users found this review helpful

Potato and Bean Enchiladas

Reviewed: Aug. 22, 2010

Pretty good, but could use a bit more of a kick. Made it as a casserole (layered tortillas and potato/bean filling). I also added 2 aruba peppers to the tomatillo sauce, and blended it using my stick blender (best appliance ever!). Could use extra cheese. Also might try adding some jalapeno to the sauce to make it spicier.

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3 users found this review helpful

Cucumber Salad I

Reviewed: Jul. 21, 2010

Easy and refreshing. I used sweet onion and doubled the sugar. I also used regular kosher salt rather than the seasoning salt.

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1 user found this review helpful

No Ordinary Meatloaf

Reviewed: Apr. 21, 2010

I've made this meatloaf twice now. The first time I followed the recipe and only omitted the green bell pepper. Baked it in a loaf pan. It was dense and delicious and made fabulous sandwiches. My one complaint: it was a bit greasy...kind of cooked in it's own fat as it rendered out into the loaf pan. The second time I made a few modifications. *Added: 1 tsp. garlic powder 1 tsp. Italian herb no-salt blend *Substituted: 1 lb. broken up ground beef pepper steaks for the ground beef and bell pepper *Cooking: I baked it in a loaf shape on a baking sheet lined with foil. It wasn't as dense, but it was plenty moist and wasn't as greasy. It also had a nice crust on it all the way around. I'll be baking it on a baking sheet from now on. Overall: delicious meatloaf. :)

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21 users found this review helpful